I am a big fan of Adobo, and I feel like it’s one of those “recipes” that is really just a guide.  How it’s made just depends on how someone’s grandmother made it, so it’s just which old family recipe you prefer.   I almost always do this in the slow cooker, and use chicken or pork interchangeably.  I also feel like it’s a little different every time.  For this one, I saw a recipe on Serious Eats that added ginger, and thought that sounded great…it was!  This one is a make again, and though I think I prefer it with chicken, we had pork on hand so there you have it.  I served this with roasted sugar snap peas and yellow peppers, and a brown rice mix.

• 1.5 to 2lb pork loin, trimmed and cubed
• onion, sliced vertically
• 6-8 cloves garlic, crushed
• large piece of ginger, cut into chunks
• handful whole peppercorns
• 5-6 bay leaves
• 3/4 cup reduced-sodium soy sauce
• 1/4 cup apple cider vinegar ( you can add a dash more if you like your adobo with a sharp taste)

Place all ingredients in the slow cooker, gently toss to mix them a bit.  Cook on low for 6-8 hours – if possible, give it a light stir halfway through.  Once cooked, discard bay leaves and serve with rice.

This was a great low-cal choice at 265 calories a serving (4 total, no rice/sides), and very filling.